Seed Oil Free Paleo Garlic Herb Ghee

Clarified butter is already one of the most versatile cooking fats around, and infusing it with garlic, fresh thyme, rosemary, parsley, and a hint of lemon zest takes it somewhere genuinely special. Because the milk solids are cooked out and strained away through cheesecloth, what you're left with is pure, golden butterfat — no dairy proteins, no industrial processing, and absolutely no refined vegetable or seed oils hiding in the mix. That slow simmer over low heat is where the magic happens: the garlic softens and turns lightly golden, the herbs bloom and crisp at the edges, and the whole kitchen smells incredible. Finishing with bright lemon zest and sea salt stirred directly into the warm ghee gives it a complexity that store-bought versions simply can't match. Spread it on roasted vegetables, melt a spoonful over a seared steak, or use it anywhere you'd reach for butter — it performs beautifully at high heat and adds a savory, aromatic depth to everything it touches. It keeps at room temperature for two weeks or in the fridge for up to two months, so one batch goes a long way.

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